Bake in centre of oven for 20 to 25 minutes or until set and golden on underside. Cool on pan on rack for 10 minutes. Move to rack to cool completely.

Filling

Stir together chocolate and sour cream. Pipe or spoon into indentations.

Tips:

Chocolate can easily scorch and seize when heated incorrectly, so it is best to go low and slow when melting. The easiest way to melt any type of chocolate is to place chopped pieces in a heatproof bowl set over a pot of gently simmering water and stir often.